Make a Roux: In a saucepan over medium heat, heat 1 tablespoon of olive oil. Whisk in the flour until it forms a paste.

Add Spices: Stir in the chili powder, cumin, garlic powder, onion powder, and salt. Cook for about 1 minute until fragrant.

Combine: Gradually whisk in the tomato sauce and chicken broth, ensuring there are no lumps. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Set aside.

Sauté Vegetables: In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional minute.

Combine with Chicken: Add the shredded chicken to the skillet, along with the cumin, salt, and pepper. Stir to combine and cook for another 2-3 minutes. Remove from heat and let it cool slightly before mixing in 1 cup of cheddar cheese.

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.

Soften Tortillas: Briefly heat the corn tortillas on a skillet or in the microwave to make them more pliable.

Assemble: Dip each tortilla in the red sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

Top with Sauce and Cheese: Pour the remaining red sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack cheese.

Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side.